This week Frankie and Jay dive into smoking with wood chunks or chips! We’re talking why, how, and when to best use wood chunks or chips when barbecuing or grilling.

First, we kick it off with highlights. Jay shares a Korean short rib cook, and the importance of cooking with all you senses. Frankie shares spatchcock chicken two ways and a bbq take over!

BBQ question of the week is, “How do you keep small pieces of lump falling through the grates of your grill?” Great question! What techniques do you use to solve this problem?

Check out this week’s Grill Coach Recommendation at TheGrillCoach.com!

After the break we dive deep into how to smoke with wood chunks or chips. We talk why to use chunks or chips to begin with. When to use chunks vs. chips. How exactly do you use wood chunks or chips? What types of wood go best with different proteins? We talk this and so much more, tune into the episode below!

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